INSPECTION REPORT Health Protection JMAA-AZNSH3

PREMISES NAME Ocean Park Pizza		Tel: (604) 585-9255 Fax:
PREMISES ADDRESS 13186 104th Ave Surrey, BC V3T 1T7		INSPECTION DATE June 12, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Muktiar singh		NEXT INSPECTION DATE June 19, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ham and cheese stored inside prep cooler at 8C from this morning. Corrective Action(s): Ham and cheese was immediately moved to walk-in cooler with an ambient temperature of 4C. Do not use the prep cooler for any milk-based or meat-based products until it is able to be maintained at less than 4C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza inside hot-holder at an internal temperature of 50C. Ambient temperature inside pizza hot-holder at 50C. Corrective Action(s): Dial on hot-holder was adjusted so that ambient temperature was at 60C at time of inspection. Pizza was reheated and hot-held at 60C or above. Ensure that all pizza remains at or above 60C to prevent growth of bacteria that could cause foodborne illness. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Operator does not properly use the two-compartment sink for proper sanitizing. Trays and inserts are washed and rinsed in the first compartment, and the second compartment is used to hold "cleaned" items. 2. Stored knives were in poor sanitary condition. Corrective Action(s): 1. All previously washed and items were placed into a second compartment filled with bleach solution with 200 chlorine residual. Operator was instructed on how to make a 200 ppm bleach solution at time of inspection (5 capfuls of bleach into a half-filled sink). All food contact surfaces MUST be washed, rinsed, sanitized, and air-dried for proper warewashing. 2. Knives were washed, rinsed, and sanitized at time of inspection. Ensure that knives are maintained in sanitary condition after use to avoid contaminating food products. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following items were uncovered: Pizza sauce in walk-in cooler, pizza ingredients such as cheese in walk-in cooler, frozen sauces in stand-up freezer Corrective Action(s): Food products and ingredients were covered at time of inspection. All ingredients need to be covered with a food-grade lid or seran wrap when not in use to reduce the chance of contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas need to be addressed: 1. Hot water tank area has a significant amount of clutter and debris. 2. Area and flooring behind cook line has significant grease accumulation and needs to be mopped. 3. Muffin and food debris observed behind dough mixer. 4. Ventilation canopy has accumulated oil and grease. Corrective Action(s): 1. Clutter and debris was removed at time of inspection. 2. Thoroughly mop the floor behidn the cook line and remove all grease accumulation from the floor. 3. Sweep away the food debris noted behind the dough mixer. 4. Oil on ventilation slats need to be removed and degreased. Ensure that you maintain your premise in sanitary condition to reduce contamination and/or potential pest activity. Date to be corrected by: June 19, 2018 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Prep cooler at 8C at time of inspection, and did not go down in temperature after over 30 minutes with all lids and doors closed. Corrective Action(s): All proteinaceous foods including ham, deli, and ground beef were removed from the cooler at time of inspection and placed inside the walk-in cooler (currently at 4C). Refrain from putting any protein or milk-based foods inside until the cooler can maintain 4C/40F throughout the course of the day. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted. Facility currently not in good sanitary condition (see violation code 306 above). The following observations were made: 1. Temperatures - Walk-in cooler at 4C - Chest freezer at -18C - Hot-holder initially at 50C, then at 60C after adjustment (see violation code 206) 2. Hygiene and Sanitizing - Handwash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Employee properly washes hands with liquid soap and dries with paper towels - Employee washroom in marginally satisfactory sanitary condition. Please routinely mop the washroom area to maintain it in better sanitary condition - Bleach sanitizer spray bottles available with 200 ppm chlorine residual 3. Storage - Food items generally elevated at least 6" off floor - Flour dough was covered and placed inside a bin, other flour bags are in original packaging. No open flour products observed at time of inspection - NOTE: Do not store metal knives inside wooden blocks, as they cannot be adequately cleaned and sanitized. Wooden block was removed and will be replaced with a hard plastic storage container. 4. Administrative - Employee in charge has FoodSafe 1 (Expiry: July 2018 - please renew at www.foodsafe.ca) - Permit posted 5. Pest Control - Pest control company conducts monthly audits. Operator was unable to supply the most recent inspection report from the pest control company; however, an invoice was available on-site - No signs of recent pest activity at time of inspection Please address deficiencies in sanitation above. A follow-up inspection will be conducted to ensure that this is done.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AZNSH3
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Items audited: Canola oil (no trans fat), pizza sauce (no trans fat), and whipping cream (0.1g trans fat / 3g total fat = 3.3% trans-fat content). All items meet trans-fat requirements: 2% trans-fat over total fat for soft spreadable margarine and oils; 5% trans-fat over total fat content for all other foods.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment